Clear tomato soup with basil dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and roughly dice the onion. Wash and clean the tomatoes and cut them into large pieces. Heat the oil in a pot and fry the diced onion. Add tomato paste and tomatoes, sauté briefly and deglaze with broth. Let the soup simmer for 30 minutes.

2. 2

   In the meantime, remove the crusts from the toast and grind finely in the universal chopper. Wash basil, dab dry and cut into fine strips. Stir cream cheese, basil and egg until smooth, stir in toast bread. Season with salt and cayenne pepper. Boil up salted water in a pot. Form dumplings from the cheese mixture with moistened hands (or two teaspoons). Let them simmer in boiling salted water for ten minutes at low heat. Line a sieve with a kitchen towel, pour the soup. Heat again and season with salt and pepper if necessary.

3. 3

   Form dumplings from the cheese mixture with moistened hands (or two teaspoons). Let them simmer in boiling salted water for ten minutes at low heat. Line a sieve with a kitchen towel, pour the soup. Heat again and season with salt and pepper if necessary. Put dumplings into soup bowls, pour hot soup over them. Garnish as you like with tomato cubes and basil

Nutrition Facts

KCAL
140 kcal

CARBS
10 g

FATS
8 g

PROTEINS
6 g